Crispy Kolkata-Style Vegetable Chops with Spicy Chutney

Kolkata Style Vegetable Chop Recipe

Kolkata Style Vegetable Chop is a delightful Bengali snack that is crispy on the outside and soft on the inside. This crispy, golden-brown delicacy is made by mashing vegetables like carrot, beetroot, and potato, along with aromatic spices, and then deep-fried until crispy perfection. Traditionally enjoyed with a side of Kasundi (a tangy mustard sauce), fresh cucumber, and onion slices, this snack is perfect for any tea-time or evening gathering.

Ingredients

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 60 minutes

Servings: 4

Cuisine: Bengali

Course: Snack

Diet: Vegetarian

Instructions

1. Roast the Spices:
   Begin by heating a kadai or pan over medium heat. Add the fennel seeds, cumin seeds, cardamom pods, cinnamon stick, dry red chilies, black peppercorns, and black cumin (kalonji). Roast them lightly until they release their fragrance. Once roasted, let them cool down. Grind the spices into a fine powder and set it aside for later use.

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2. Prepare the Vegetables:
   Peel the carrot, potato, and beetroot. Wash them thoroughly and cut them into large chunks. Place the vegetables in a pressure cooker with enough water, and cook until the first whistle is heard. Then, remove the cooker from the heat and allow it to release pressure naturally. Once the pressure is released, take out the vegetables and place them in a colander to drain any excess water.

3. Grate the Vegetables:
   Grate the cooked vegetables finely. The consistency should be soft and smooth, but not watery. Set the grated mixture aside.

4. Cook the Vegetables:
   Heat 1 tbsp of oil in a non-stick pan over medium heat. Once the oil is hot, reduce the heat to low and add the grated ginger. Sauté the ginger for about a minute until it becomes aromatic. Then, add the grated vegetables along with the roasted ground spices and crushed peanuts. Stir well to combine all the ingredients.

5. Season the Mixture:
   Add salt and sugar to the vegetable mixture. Cook everything together for 5-6 minutes, stirring occasionally, so the flavors blend well. Once done, switch off the heat and let the mixture cool down. The cooling step is important as it helps the mixture firm up, making it easier to shape the chops.

6. Check the Consistency:
   If the mixture appears too moist or sticky, continue to cook it for a little longer. To check if the mixture is ready for shaping, take a small amount in your hand and try to form a ball. If the mixture holds together well and doesn’t stick to your hand, it’s ready for shaping.

7. Shape the Chops:
   Once the mixture has cooled and the consistency is perfect, take small portions of the mixture and shape them into small balls or cylindrical shapes. The size and shape of the vegetable chops are up to your preference. You can make them as round or cylindrical as you like.

8. Prepare the Coating:
   In a separate bowl, make a thin batter by mixing corn flour with a little water. The batter should be smooth and not too runny. Set aside the bread crumbs in another shallow dish for coating.

9. Coat the Chops:
   Dip each shaped vegetable ball into the corn flour batter, ensuring it is coated evenly. Then roll the battered ball in the bread crumbs to coat it completely. Repeat the process for all the vegetable balls, ensuring each one is double-coated with batter and bread crumbs.

10. Deep Fry the Chops:
    Heat enough sunflower oil in a deep frying pan or kadai for deep frying. Once the oil is hot (around 350°F/175°C), carefully drop the breaded vegetable chops into the oil in batches. Fry them until golden brown and crispy, which should take about 4-5 minutes. Remove the fried chops from the oil and place them on a paper towel to drain excess oil.

11. Serve:
    Serve the crispy Kolkata Style Vegetable Chops hot with Kasundi (a mustard sauce), Dhaniya Pudina Chutney (coriander mint chutney), Date and Tamarind Chutney, or even slices of onion and cucumber on the side. These vegetable chops are best enjoyed during evening tea or as a delightful snack.

Tips and Variations:

• Moisture Control: If the vegetable mixture is too moist, it may be difficult to shape the chops. Simply cook the mixture for a few extra minutes to allow excess moisture to evaporate.
• Alternative Spices: For an added depth of flavor, you can experiment with a pinch of garam masala or chat masala in the spice mixture.
• Non-Fried Version: If you prefer a healthier version, you can lightly pan-fry or bake the vegetable chops instead of deep-frying them. Simply brush the coated chops with a little oil and bake them at 375°F (190°C) for about 15-20 minutes until golden brown.

Nutritional Information (per serving):

Enjoy the crispy crunch of Kolkata Style Vegetable Chops, a perfect snack that combines the goodness of vegetables and the zing of Bengali spices, offering an unforgettable taste!